Serves: 6 - 8 (depending roast size)
Prep time: 15 minutes
Cook time: remove roast when internal temperature is 68 degrees Celsius (155F) (it will rise to 71 degrees Celsius (160F)
Indirect Heat: 162 - 176 degrees celsius (325F- 350F)
Note: for best results let the roast sit 4 hours in the dry rub before cooking.
· For the dry rub:
· 2 teaspoons black pepper
· 1 teaspoon paprika
· 1 teaspoon garlic powder
· 1 teaspoon salt
For the basting sauce:
· 1/3 cup graining dijon mustard (regular will also do)
· 1/3 cup Jack Daniels bourbon
· 2 tablespoons molasses
· 2 tablespoons honey
· 2 tablespoons soy sauce
What you'll need:
· 1 Pork Rib Roast with 6 - 8 ribs (usually 1 rib per person)
· 6 cloves peeled garlic cut into halves (makes 12 pieces)
2 teaspoons black pepper
Prepare the bbq pork dry rub by combining the dry rub ingredients listed above in a small glass bowl. Set aside.
1/3 cup graining dijon mustard (regular will also do)
Slice the 6 cloves of garlic in half to make 12 slivers.
Lay the pork rib roast on a cutting board and insert a sharp knife into the top of the meat between the ribs across the width of the roast.
Don't insert the knife all the way through the roast - just half way into the middle.
Continue to insert the knife into the pork rib roast along the large back side.
Insert a sliver of garlic into each hole you made with your knife.
Push the garlic into the meat far enough so you no longer see the garlic clove.
With your hands rub the bbq pork dry rub all over the roast.
Cover and refrigerate at least 4 hours.
Set up your barbecue or grill for indirect cooking and preheat to 162 - 176 degrees Celsius (325F - 350F).
Place a disposable aluminum pan filled with water under the grate and place the roast on the grate over the pan of water.
Insert a cooking thermometer or remote thermometer sensor into the thickest part of the meat so the tip of the probe is in the center of the roast but not touching a bone. Close the lid of the BBQ.
When the internal temperature reaches 55 degrees Celsius (130F - 135F) begin basting the roast with the bbq pork basting sauce made earlier and continue basting until the internal temperature reaches 68 degrees Celsius (155F).
Once the roast has reached an internal temperature of 68 degrees Celsius (155F) remove it from the barbeque and cover with tented aluminum foil to rest (internal temperature will climb to 71 degrees Celsius (160F)
Slice the roast between the bones, drizzle any remaining basting sauce over the slices and serve.
Total Time: 19 hr 15 min
Prep: 30 min
Inactive: 12 hr 45 min
Cook: 6 hr 0 min
* 1/4 cup ancho chili powder
* 2 tablespoons Spanish paprika
* 2 tablespoons freshly ground black pepper
* 2 tablespoons dry mustard
* 2 tablespoons salt
* 2 tablespoons ground coriander
* 1 tablespoon dried oregano
* 1 tablespoon ground cumin
* 2 teaspoons chile de arbol (red peppers - not capsicum but REAL peppers)
* 2 racks pork ribs, 12 ribs each, membrane removed
* 1/4 cup canola oil
* 2 cups cider vinegar
* 2 tablespoons light brown sugar
* 1/2 teaspoon cayenne powder
* Few dashes hot pepper sauce (recommended: Tabasco)
* 1 tablespoon salt
* 1/4 teaspoon freshly ground black pepper
* Mix of hickory and applewood chips
* 1 quart apple cider
* Barbecue Sauce, recipe follows
* 1/4 cup canola oil
* 2 medium Spanish onions, coarsely chopped
* 6 cloves garlic, coarsely chopped
* 2 cups ketchup
* 2/3 cup water
* 1/4 cup ancho chili powder
* 2 tablespoons paprika
* 2/3 cup Dijon mustard
* 2/3 cup cider vinegar
* 2 tablespoons Worcestershire sauce
* 2 canned chipotle chiles in adobo, chopped (these are dried & smokes jalopenoes in a sauce)
* 1/4 cup dark brown sugar
* 2 tablespoons honey
* 2 tablespoons molasses
* salt and freshly ground black pepper
For the rub:
Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.
In a large pot over low heat, add all the mop ingredients. Bring to a simmer and cook until the sugar is dissolved. Let cool to room temperature.
Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature. Add the mix of hickory and applewood chips to the smoker according to package instructions. Evan at the Arrowtown Butchery has cans of great woodchip smokerchips you can buy direct from him to use in your BBQ or smoker. Heat a smoker to 105 degrees Celsius (220 degrees F). Put the apple cider in a small heatproof pan in the smoker.
Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the Spitfire Barbecue Sauce every 10 minutes. Remove the ribs to a serving platter and serve.
For the BBQ Sauce:
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.
Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.
Welcome to our 'forkgoodnessake' blog. Our aim is to provide you with an entertaining & informative way of learning all about good honest food for its 'goodness sake'. And away we go!.......
Lemon and Raspberry Cupcakes
This is a very simple and light cupcake from that tastes refreshing on a summer’s day. The combination of lemon and raspberry creates a perfect balance and cuts through the sweet cream cheese frosting. This recipe makes approximately 24 cupcakes and would be perfect for an afternoon tea party, a hen do or a baby shower.
From the Grill
BBQ's - relaxed and informal - but it's still a science to get the rubs and glazes and sauces right not to mention the cooking times & temperatures. We aim to give you ideas, recipes and techniques we have gathered for you to try. The odd U-tube chef or video will feature to help you get the hang of things. Enjoy!